Philosophy
The philosophy of winemaking you will encounter in your average book on the subject will run along the lines of :-
- Ensure everything is so sterile you could perform heart surgery with it,
- Brew it up with the care and attention you would normally reserve for making dynamite and
- Leave it to mature for at least a couple of years.
We are realists. We look at this philosophy and say, well, sure, but...
Thus we give you:
Our Philosophy
- Ensure everything has been washed at least that day.
- Bang up a gallon of wine whenever you get a free half hour or so.
- Leave it to mature until you want to drink it. Ideally this should be longer than a day.
But more important than anything else are :
The Fundamental Rules of Winemaking.
- If it doesn't move, ferment it.
- If in doubt, guess.
- If you can't afford it, sod it.
- If you need it, but can't afford it, improvise.
- Never throw anything away. If its crap, blend it and/or mature it.
- The more wine you have, the more popular you will become.
- You will never get 6 bottles to the gallon.
Remember : who needs a wine press if a bucket and a clean foot will do?
See also : The Art of Pretentiousness.
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